Interacción de colorantes sintéticos alimentarios con polivinilpirrolidona insoluble Policlar AT

  1. J. Hernández Méndez 1
  2. B. Moreno Cordero 1
  3. Mª M. del Río Morais 1
  4. Mª M. Vicente Tapia 1
  1. 1 Departamento de Química Analítica. Facultad de Química. Universidad de Salamanca.
Revista:
Alimentaria: Revista de tecnología e higiene de los alimentos

ISSN: 0300-5755

Año de publicación: 1985

Número: 162

Páginas: 77-82

Tipo: Artículo

DIALNET GOOGLE SCHOLAR

Otras publicaciones en: Alimentaria: Revista de tecnología e higiene de los alimentos

Resumen

The interaction of several synthetic food colours: amaranth (Food red 9), ponceau 4R (Food red 7), tartrazine (Food yellow 4) and erythrosine (Food red 14) in aqueous solution with a cross-linked water insoluble polymer (polyvinylpyrrolidone) was examined. Studies were performed with one plate batch equilibrations and the percent uptake was determined spectrophotometrically. The influence of pH, the effects of added electrolytes and the binding isotherms at 25ºC were studied.

Fuente de los datos: Dialnet